One of Houston's first to get a James Beard Award, Robert Del Grande, came to Houston chasing after his college sweetheart, Mimi, while she came to help her sister and brother-in-law with their new restaurant, Cafe Annie. Robert, having a PHD, became the chef at Cafe Annie when they needed one, and the rest is history!
Patrick Mitchell, CEC, AAC, executive chef/culinary adviser at Ben E. Keith Foods, Fort Worth, Texas, was named 2016 American Culinary Federation (ACF) 2016 USA Chef of the Year. Mitchell was named 2016 Central Region Chef of the Year on March 12 and competed for the national title against his regional counterparts during Cook. Craft. Create. Convention & Show, Phoenix, July 15-19. Join us in Malaysia after his session to hear how it went!
Christopher Koetke began cooking professionally in 1982 at local restaurants in his hometown, Valparaiso, Ind., and soon moved to Chicago for a position at L’Escargot on Halsted.
Eager to expand his knowledge of fine cuisine, Chris traveled to France where he honed his culinary skills in some of the country’s finest kitchens.
Upon his return to the States, he began a five-year tenure at Le Francais in Wheeling, Ill., and then became the Executive Chef of Chicago’s critically acclaimed...
Chef to Royals, executive and high profile diners the world over, Chef Richmond combines 32 years of 5-star-fine-dining know how with the finest of a master chef. His expertise lies largely in the Mediterranean roots married with multi-cultural influences, which he uses to continually set new standards.
The self-proclaimed ‘Demon Chef’ - the Chinese characters for which are tattooed on his arm - has no formal kitchen training. Yet, he is one of the rare self-taught chefs to have a 3 Michelin star establishment. As chef/owner of Bo Innovation, his unique ‘X-treme Chinese’ cuisine is lauded for modernizing centuries-old ingredients and traditional recipes with modern techniques and flavours, delivering novel dishes in tune with contemporary palates. In 2003, he began cooking professionally...
As a butcher’s son he has passion for meat, especially veal. Edgar Buhrs also knew at young age that he wanted to be a cook. He has followed the classic cooking school in Amsterdam and has worked at leading restaurants in The Netherlands and even went to France to work with the renowned Chef Bernard L’Oiseau. He developed his own style of cooking during his time working on a cruise, and started his own culinary company in Amsterdam in 2007
Australian chef, Neil Abrahams, has been on the Australian National Culinary Team for 6 years and co-captained the 2008 Culinary Olympic Team. In 2005 leading the RCGC kitchen team won Most Outstanding Establishment at Perth’s Oceana Fest, in recent years Neil has been awarded Melbourne Culinary Challenge Chefs of the Year 2006, in 2009 and 2011 won Gold Medals in the Restaurant of Champignons at Fine Food Sydney. Now, he is on the World Chefs Board! Check out this Ep. of the Recipe...
Greece's Sweet heart, Argio Barbargiou, is in the pop up studio of The Recipe Podcast at the Worldchefs Association of Chefs Societies. She has two shows in Greece a day and has her own place! She plans on doing a tour in the Houston Texas sometime soon this year too! Listen in for all the details!
Thomas Keslinke, CEO of Chef's Roll, joins us for a podcast! Chefs Roll is a vast network for chefs from everybody from line cook to Michelin star chefs. Join for inspiration and education, and share and see from your colleagues! Check out this Ep. of the Recipe Podcast in Malaysia!
Rochelle Schaetzl, Business Capability Development manager at Nestlé Professional, expresses her interest and care for the up and coming chefs in the industry and their passion for food! Tune in to hear a sneak preview before she speaks at the Worldchefs Association of Chef Societies.
As the younger son of Dilmah’s Founder, Mr Merrill J. Fernando, Dilhan mirrors his father’s devotion to tea and his mission is the fulfilment of the pledges his father made in the 1950s, as a young tea man with a big dream. Dilhan is the Director of the Dilmah School of tea, the first international school of tea, with session in Colombo, and in partnership with the Institute Paul Bocuse, also in Ecully, France. His desire to share the pleasure in tea with a new generation of tea drinkers...
After graduating with from The Culinary Institute of America, Hyde Park, N.Y., DeCambra, CEC®, CCE®, CCA®, WCMC, AAC® received his Master Chef Certification from the World Association of Chef’s & Cook’s Society, an honor he says is a dream come true. He is the past National Chairman of the American Academy of Chefs® and currently serves the Ambassador, the honor society of the American Culinary Federation. Tune in to hear his interview with Chef and Phil from Malaysia!
Chef Manjit Singh Gill, Corporate Chef, ITC Hotels wears many leadership hats beyond the four walls of the hotel group. As President of Indian Federation of Culinary Associations (IFCA), Chef Gill was instrumental in getting Indian culinary traditions, and the artists behind it, the Chefs. Listen in on this EP. LIVE from Worldchefs Association of Chef Societies!
Check out the very first Ep. from World Association of Chefs Society's Congress in Kuala Lumpur, Malaysia! In this Ep. we hear from the board members: Thomas Gugler, Rick Stephen, Ragner Fridrikson, Wilment Leong, and Dragon Unic! Stay posted for more as we follow the congress!
The Whole Gang is back together with some stories to share! Venus is back from Paris, and Bobbitt is in one piece! We also wanted to talk about the wonderful legacy Anthony left behind. He was definitely a traveler, and sought out many cultures. He was a great father, husband, friend, and culinarian. He will truly be missed.